Method

Gently heat the oil in a large, deep sided frypan. Add the onion, garlic, chilli and ginger and gently cook on a low heat for 10 minutes.

Add the curry leaves and spices and stir. Cook for a few minutes or until the spices become really aromatic.

Next, add the lentils, cauli and stock. Stir and let the mixture simmer for 15-20 minutes or until the lentils are soft and cooked and all the liquid is absorbed. Season well with salt and stir through the shaved coconut for some crunch.